Honey Prawns

There is no denying that these are simply magnificent. I like to make these on the day that I harvest the honey! But they are delicious all the time. Feel free to substitute large shrimp for the prawns.

16 raw prawns or large shrimp, peeled and deveined, tails left on.

1/4 c. cornstarch

1/4 c. white sesame seeds

oil, for frying

1/4 c. honey

Batter:

1 c. self rising flour OR 1 c. all purpose flour combined with 1 1/2 t. baking powder and 1/2 t. salt

1/4 c. cornstarch

1 c. water

1/4 t. lemon juice

1 T oil

Dust the prawns or shrimp with the conrstarch. Toast the sesame seeds in a dry pan over medium heat until the seeds are golden brown. Remove from pan to cool.

Make the batter:

Sift together the flour and cornstarch in a medium bowl. In a separate bowl, combine the water, lemon juice and oil. Make a well in the center of the flour mixture and add the liquid. Beat well to make a smooth batter.

Heat the oil in a large deep pan until moderately hot. Dip the prawns in the batter. Drain excess. Add to hot oil. Cook for 2-3 minutes until they are crisp and golden. Drain on paper towels and keep warm.

Gently warm the honey in a large pan over low heat. Do not caramelize. Place the cooked prawns in the pan with the warmed honey and toss gently to coat. Transfer to a serving plate and sprinkle with the sesame seeds. Serve immediately.

Prep time 20 minutes

Serving time 12 minutes

Serves 4

Main CourseBeth Conrey